Note: For starch lovers, creamy mashed potatoes and steamed rice goes well with this dish.
For the seabass:
2 ea. 8-oz. seabass steak
For the lemon grass:
½ cup soy sauce
1 cup water
1 cup chopped lemongrass
½ cup chopped ginger
¼ cup sugar
Procedure
- Combine all ingredients in a small sauce pot and bring to a boil; reduce to simmer for 20 minutes. Remove, strain, refrigerate and let cool.
- Pour over seabass steak and let marinate for 30 minutes
- Remove fish from marinade and char on hot flat grill or non-stick pan on all sides for 1 minute.
- Transfer to preheated oven at 300® and cook for 15 minutes or until done.
For the cherry tomato porcini butter:
1 cup sweet cherry tomatoes
1 tbsp. chopped basil
1 tbsp. rice or red wine vinegar
1 tbsp. manufactured cream
5 pieces dried porcini mushroom
3 pieces 1-inch cube butter
1 tsp. dried Italian seasoning
to taste salt and pepper
Procedure
- Combine basil, vinegar and tomato and blend (rough to medium blend)
- Transfer into a saucepan; add manufactured cream, porcini and dried Italian seasoning.
- Bring to boil quickly and reduce to simmer; melt in butter and season to taste with salt and pepper. Keep warm in water bath until service.
For the broccoli:
10 stems baby broccoli
1 tbsp. extra-virgin olive oil
salted boiling water
to taste salt and pepper
Procedure
- Shave broccoli spears in an angle to 4 pieces
- Blanche quickly in salted boiling water
- Remove and cool with water and pat dry
- In a warm sauté pan, add extra-virgin olive oil and quickly sauté broccoli. Season to taste with salt and pepper and assemble with charred sea bass (see assembly instructions below)
To Assemble:
- Sautée broccoli with olive oil quickly; season to taste with salt and pepper.
- Place on serving plate; add charred sea bass and drizzle cherry tomato butter sauce on fish.
Submitted by Harold Sena-Akoto, Executive Chef, Ruby Hill Golf Club, Pleasanton, Calif.
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